Ingredients

2 LBS RED POTATOES - CUT INTO QUARTERS

2 T OLIVE OIL

4T FRESH THYME - MINCED

2 TSP GARLIC SALT

BALSAMIC VINEGAR

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Preparation

PREHEAT OVEN TO 400. PLACE POTATO QUARTERS IN A BOWL AND DRIZZLE WITH OLIVE OIL, TOSSING TO COAT WELL. SPRINKLE WITH THYME AND GARLIC SALT AND MIX WELL.
SPRAY CASSEROLE DISH OR ROASTING PAN WITH NON-STICK SPRAY AND ARRANGE POTATOES IN A SINGLE LAYER. ROAST UNTIL TENDER - TURNING EVERY 15 MINUTES FOR A TOTAL OF ABOUT 45 MINUTES.
WHEN DONE - TOSS WITH BALSAMIC VINEGAR (TO TASTE) AND SERVE.